Baked butter beans with baked potato - serves one by Lucy, Swindon

Ingredients:

• 1 large potato (around 225 g or 9 oz)
• 1 tsp of olive oil
• 90 g. of onion, chopped
• 1 clove of garlic
• 1 pinch of dried thyme
• 1 small tin of chopped tomatoes (200 g)
• 1/2 tsp of tomato puree
• 1/2 tsp of honey
• 150 g. of butter beans
• 1 tbs of fresh parsley, chopped

Cooking Time:

100 min

Preheat the oven to 200 degrees C.
Prick the potato all over with a fork, place on a high shelf in the oven and bake for 1-11/2 hours or until tender the whole way through. (can be part cooked in a microwave to save time). Meantime, cook the beans in a small pan.
In another pan, heat cook for around 10 minutes. Add the thyme, tomatoes, tomato puree and honey, bring to as simmer and then stir in the butter beans. Place in a low shelf in the oven and cook until the potato is ready. Add a little water or cover with foil if the sauce appears too dry. Stir the parley into the beans just before serving with the baked potato.